Since 1971 mass spectrometry (MS) has made a significant contribution to wine research at the Australian Wine Research Institute (AWRI). In the past decade (1995‐2004), MS has been involved in an expanded range of studies and now accounts for approximately 40% of AWRI publications appearing in peerreviewed scientific journals. Studies involving MS include the analysis of grape-derived and fermentationderived volatiles, oak volatiles, taint compounds, proteins, pigments and tannins. We discuss the contribution MS has made to wine research at the AWRI and the significant advances made by key scientists in this area. In particular, this review focuses on three main areas of analysis of compounds important to wine quality ‐ volatile aroma and off-flavour compounds, involatile larger molecules such as proteins and tannins, and investigations into taint problems. Abbreviations 4-EP 4-ethylphenol; APCI atmospheric pressure chemical ionisation; CI chemical ionisation; ECD electron capture detector; EI electron impact ionisation; ESI electrospray ionisation; ESI-MS electrospray ionisation mass spectrometry; FID flame ionisation detector; GC gas chromatography; GC-MS gas chromatography-mass spectrometry; GC-sniff GC-olfactory detection; HPLC high performance liquid chromatography; LC-MS high performance liquid chromatography-electrospray ionisation-mass spectrometry; LC liquid chromatography; MALDI matrix assisted laser desorption ionisation; MLCCC multi layer coil countercurrent chromatography; MS mass spectrometry; MSD mass selective detector; MS/MS tandem mass spectrometry; PDA photo-diode array detector; PDMS polydimethylsiloxane; PR pathogenesis related; SBSE stir bar sorptive extraction; SIDA stable isotope dilution analysis; SPME solid-phase microextraction; TCA 2,4,6-trichloroanisole; TDN 1,1,6-trimethyl-1,2-dihydronaphthalene; TPB (E)-1-(2,3,6-trimethylphenyl) buta-1,3-diene; Trap-MS protein trap-mass spectrometry